- 2 Tbsp vegetable oil
- 2 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 4 black cardamom pods, lightly crushed
- 3 Tbsp desiccated coconut
- 2 cloves garlic, peeled, crushed
- 1 tsp chilli flakes or paprika
- 1 tsp salt
- 2 plantains or 3 large green bananas, peeled and sliced into 1cm pieces
- 2 medium eggplant, cut into 2cm cubes
- 20 fresh curry leaves
- 200ml vegetable stock or water
- 1 Tbsp tamarind paste
- 50ml cream
- 150ml plain yoghurt
- juice of 1 lime
- 8 x 120g pieces salmon, skin on, bones removed
- 2 spring onions, thinly sliced
- 1/4 cup flaked almonds, lightly toasted
Heat oil in a deep-ish pot, add the seeds and cardamom and fry over a moderate heat until aromatic. Add desiccated coconut, garlic, chilli and salt and gently fry until coconut is golden.
Add the plantains and fry 20 seconds, then add the eggplant and curry leaves and fry another 20 seconds, stirring well. Add stock and tamarind paste and bring to the boil. Cover and simmer until the plantain are barely cooked, about 15 minutes. If the curry begins to dry out, add boiling water.
Stir in the cream and yoghurt and bring to a simmer, then mix in lime juice and check for seasoning.
While the curry is cooking, heat up a medium-sized, heavy-based pan. Brush the salmon skin with a little extra oil and lightly season both sides with salt. Place the salmon in, skin facing down, and cook over medium heat until pink.
Divide the curry amongst 8 'bowl plates' then lay a piece of salmon on top. Sprinkle with the spring onions and almonds